As for the egg-water(1 egg + Dried-bonito soup stock) and the flour, the same amount is basic.Put the egg-water into a bowl and mix well,add the flour and stir 5 to 6 times with large chopsticks.Some flour left is all right.

Put the flying oil 500ml into a pot,heat it to between 170 and 180 degrees.Batter the shrimp.Let the excess batter drip out,then fry.Only fry the back side of the ao-jiso leaves.Batter the eggplant and shitake mashroom,sand borer.

If a popping sound decreases and it looks crisply,remove from the oil.Place it on a rack.without stacking, and let the excess oil drain.Quickly serve on a serving dish.